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Indonesian/Malaysian · Dinner

Nasi Goreng

Non-vegEasy

Diet: Non-veg

Nasi Goreng is a Indonesian/Malaysian dish. Break cold rice clumps before frying.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Nasi Goreng. The photograph includes crackers and salad accompaniments not included in this recipe.
The photograph includes crackers and salad accompaniments not included in this recipe. Representative photograph of Nasi Goreng. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pan

Rice

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 6 min

  1. Heat oil from 25 ml neutral oil, 300 g chicken breast, diced, 100 g onion, chopped, 15 g garlic, chopped, 10 g chili, chopped; cook chicken and onion 6 minutes, then garlic and chili 1 minute.

Rice · About 7 min

  1. Add 700 g cooked rice, promptly chilled, 40 ml kecap manis, 15 ml soy sauce; fry 5–7 minutes until all food reaches 74°C / 165°F.

    Check: Look for this result: all food reaches 74°C / 165°F.

Serve · About 1440 min

  1. Add 150 g cucumber, sliced, 150 g tomatoes, sliced alongside. Use rice cooled within one hour and refrigerated no longer than 24 hours.

Tips

  • Break cold rice clumps before frying.
  • Judge Nasi Goreng by the texture and doneness signs in its steps. Your pan and heat affect how long Nasi Goreng takes to cook.

Substitutions

  • Use tempeh instead of chicken.

Storage

  • Cool Nasi Goreng in shallow portions and refrigerate promptly, ideally within one hour. Finish Nasi Goreng within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Nasi Goreng once, until it steams throughout and reaches 74°C / 165°F. If serving Nasi Goreng as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Nasi Goreng one day ahead. For Nasi Goreng, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nasi Goreng on the day of serving.

FAQ

What matters most when making Nasi Goreng?

Break cold rice clumps before frying.

What can I substitute in Nasi Goreng?

Use tempeh instead of chicken.

Can I prepare Nasi Goreng ahead?

Prepare the measured ingredients for Nasi Goreng one day ahead. For Nasi Goreng, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nasi Goreng on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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